Lentil stew – wholesome, nourishing and filling – makes for an inexpensive and satisfying meal. I serve it in late autumn and winter, using up all the sturdy root vegetables we keep in cold storage. I bake a loaf of no-knead sourdough, open up a jar of homemade sauerkraut and ladle lentil stew into…

Kale and white bean soup, hearty and simple, works its way onto our supper table a few times each season. It’s a favorite soup: rich with flavor, inexpensive to prepare with enough bulk to fill hungry bellies. In the summer time, I serve it with a crusty slice of no-knead sourdough bread topped by garlic…

When spring inches its way forward, there is one recipe that I invariably prepare: asparagus soup. It’s creamy, but light, and rich with the grassy green herbaceous flavor of asparagus and leeks. Spring comes earlier to the region around us than it comes to the mountain itself. After a long and grey-white winter, when March…

In the spring, our CSA brings us tender greens, young lettuces, small roots and huge bunches of herbs. As I picked through the farm’s choices of herbs that week: angelica, rose geranium, wormwood and mountain mint, I found myself taken by lovage. Its clean and almost antiseptic scent and celery-like undertones appealed to me. Not…

Bone broth is a staple of my family’s diet. As with healthy fats, heirloom vegetables, grass-fed meats and a good old-fashioned cod liver oil, we consume a lot of bone broths – usually aiming for one quart per person per day, at the recommendation of our nutritionist. Broth, you see, is a nutritional powerhouse. It…

After surviving the whirlwind that was November (Hello Wise Traditions Conference, technical glitches and visits to relatives … oh my!), things have started to settle down in the high country and I’m excited to share with you some of the things that have made my November special. And I know you’ve seen me hem and haw about…

Curried lentil soup, rich with the heady scent of toasted cardamom, coriander and fenugreek, moves from the humble to the extraordinary. I don’t often cook curries, not that I dislike them: far from it, I love curry; it’s just that I find more easy inspiration in culinary herbs from the kitchen garden (many of which…

Onion bisque, a decidedly humble food, bridges the seasons of winter and spring in a beautiful marriage of overwintered onions and shallots with the new leeks of early spring. While many traditional bisques rely on thickening from cream or a floury roux, this simple onion bisque relies instead on a smooth body of pureed…

Gluten-free chicken and dumplings swimming in a salty, creamy broth of herbs and aromatic vegetables found its way to our kitchen a few weeks ago. A cold-weather food, good for the changing of the seasons, gluten-free chicken and dumplings can satisfy hungry bellies on chilly autumn evenings – fulfilling the roles of both company food and…

You all know how much I value keeping healthy, and for those of you who follow Nourished Kitchen on Twitter, you saw my update about a miserable and unexpected cold. Thanks to all the helpful advice, our household is on the mend and in addition to the unconventional ways to fight the colds and flus that we typically use, I gleaned…

Potato Leek Soup, dotted with dill and pasture-raised bacon, may seem like an odd addition to a June post. I mean, really now, summer’s less than a week away – and I imagine all of you sipping away at icy tomato gazpachos and spooning sweet cherry sorbet into your mouths. It’s hot. It’s humid and the night air is sultry and warm where you are, isn’t it? Don’t lie to me now – I know it’s true. While you’re lounging by the grill, sending your kids to run naked through the sprinklers and collect raspberries on tall, leafy canes, I’m shivering and considering turning out the heat though it’s the middle of June dammitall.

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